Green pea and basil soup with coconut milk
4 servings
20 minutes
This soup is a true embodiment of tenderness and exoticism in Pan-Asian cuisine. Its base is green peas, which give the dish a fresh, sweet flavor, while green basil adds light spicy notes. Coconut milk makes the texture velvety and provides creamy depth, harmonizing with the softness of onion and brightness of lemon juice. This dish arose from Eastern traditions of using coconut in soups and light herbs for flavor balance. Its presentation with olive oil and fresh basil leaves highlights elegance, while the quick preparation method makes it ideal for a fast yet exquisite dinner. A magnificent option for those who appreciate harmony of flavors and lightness in food.
1
Boil the kettle, prepare the frying pan and pot for soup.
2
Finely chop the green onion. Heat coconut oil in a pan and sauté the onion on high heat for 2 minutes until softened. Remove from heat.
- Green onions: 1 bunch
- Coconut oil: 1 teaspoon
3
Combine coconut milk, water or chicken broth, and frozen peas in a pot, cover with a lid, bring to a boil and cook for no more than 2-3 minutes.
- Coconut milk: 400 ml
- Chicken broth: 700 ml
- Frozen green peas: 1 kg
4
Remove the soup from heat, add onion, most of the basil with stems, lemon juice and blend to desired consistency. Season with salt and pepper if needed.
- Green onions: 1 bunch
- Green basil: 1 bunch
- Lemon: 1 piece
- Olive oil: 4 tablespoons
5
Serve the soup drizzled with olive oil and garnished with basil leaves.
- Olive oil: 4 tablespoons
- Green basil: 1 bunch